Combine stock and onion in a medium saucepan over medium heat. Bring to a boil; lower heat and simmer for 4 minutes or until onions have softened. Add squash and cook for an additional minute.

Place soup into a food processor fitted with the metal blade. Add half of the honey and spices and process until smooth. Taste and adjust seasoning with remaining honey and salt and pepper. (The amount of honey required to give soup its dusky-sugar taste will depend on sweetness of the squash). This may have to be done in batches.

After all soup has been pureed, return to saucepan over medium heat and cook for a minute or two or until very hot. Pour equal portions into each of 4 warm soup bowls. Garnish with finely chopped chives or optional garnish of roasted pumpkin seeds and a drizzle of pumpkin seed oil. Serve immediately.

Chef Helene An

AnQi by Crustacean

"This salad is a refreshing dish for the holiday table. The Asian pear, apple, orange, caramelized walnuts and carrots give it a beautiful fall feel; the orange ginger dressing and tiato herb cleanse the palate.

"A family favorite at our Thanksgiving table is my sticky rice with chestnut stuffing. It combines the Vietnamese and French cultures of my youth. Shiitake mushrooms and Chinese sausage give it a wonderful flavor."

Asian Pear Salad

Serves 6-8

3 Asian pears - julienned

2 Granny apples - julienned

2 oranges, supremed into segments

1 bunch watercress

1 bunch of mixed lettuce with arugula

1 cup caramelized walnuts

18 cherry tomatoes or small heirlooms

1 cup carrot curls

1/2 cup tiato herb*

Salt and pepper to taste

Grape seed oil to drizzle

Mix greens, watercress and tiato together. Toss the julienne apples and pears together. Thinly slice tomatoes and place around the platter, add greens, top with fruit and garnish with curled carrots and walnuts. Season with salt and pepper and drizzle grape seed oil lightly. Pass Ginger-Orange dressing.

*Note: Tiato is a Vietnamese herb with a minty taste and cinnamon burst of flavor. It is full of antioxidants.

Ginger-Orange Salad Dressing

1 cup orange juice

1/4 cup lemon juice

3 pieces of pre-sliced ginger

1 Tbl. of rice vinegar

3 oz. honey

3 oz. mustard

1 Tbl. of orange zest

1 tsp. lemon zest

1 cup olive oil

Put the ingredients in the blender and mix well. Refrigerate extra dressing and use within two days.

"My parents used to grow Brussels sprouts ... they are so underrated. Try the micro Brussels sprouts which are tiny, incredibly sweet and super tender. This makes an amazing side dish for the holidays.

"My favorite for Thanksgiving is a roasted free range chicken with wild mushroom and duck stuffing, JÃ¶el Robuchon's famous mashed potatoes paired with a good glass of wine."

Brussels Sprouts with Crispy Bacon and Sweet Onion

Serves 6-8

2 lbs. Brussels sprouts (micro or small preferably)

2 Tbl. vegetable oil

1 cup bacon, approximately 8 slices, diced

1â„2 cup Maui or sweet onion, diced

1 tsp. garlic, finely chopped

1 Tbl. unsalted butter

Celery leaves for garnish, chopped

Salt and black pepper to taste

Preheat oven to 400 degrees. Clean Brussels sprouts, removing any outer leaves and woody stem. In a large stock pot blanch for approximately 10 minutes in boiling salted water until tender. Run under cold water to stop cooking and set aside on an absorbent towel to dry.

Heat the vegetable oil in a large oven-safe skillet over medium flame. Add bacon and cook until golden. Add diced onion and continue cooking until golden. Add blanched Brussels sprouts, season to taste; add garlic, butter and mix. Put skillet in oven for approximately 20 minutes until Brussels sprouts are well caramelized. Check after 10 minutes and every 5 minutes thereafter to prevent overcooking. Serve on a large platter garnished with celery leaves.

For those who opt not to cook Thanksgiving dinner, here's two options ... let these restaurants prepare the meal for you and your family to enjoy.

From 1-6 p.m., The three-course menu features items such as Maine lobster chowder, roasted heirloom beet salad, slow-basted organic turkey, poached Scottish salmon, pumpkin tart and much more. Cost is $75 per adult, $35 per child under 12, exclusive of tax and gratuity. For more information, call 714-352-2525 or visit charliepalmer.com.

Thanksgiving To Go - AnQi by Crustacean

Three take-out Thanksgiving dinners available for pick-up from 10 a.m.-1 p.m. on Nov. 22 include: an organic 12 lb. turkey, brined in citrus and Asian herbs and spices, plus garlic gravy, which costs $118 (serves 6-8 guests); a 5 lb. whole roasted garden herb Jidori chicken which costs $50 (serves 4-6 guests); and a 6 lb. honey-glazed ham which costs $89 (serves 6-8 people). Three kinds of stuffing, sides, soup and pies are also available. All orders must be placed before November 19 and pre-paid by credit card. To place an order, call 310-866-5228 or go to tiato.com.Â Â

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